Kadala Curry

Serves 4

Ingredients

For the paste:

2tbsp oil

1 onion, diced

1tsp fresh or dried chilli

1 small bulb of garlic (9 cloves), crushed

Thumb sized piece of ginger, peeled and grated

1tbsp ground coriander

2tbsp ground cumin

1tbsp garam masala

2tbsp tomato puree

For the curry:

2x400g cans chickpeas, drained

400g can chopped toms

100g creamed coconut

100g fresh spinach

½ small pack of coriander, chopped (can use frozen)

Salt, to taste

Method

In a large pan, heat the oil, then add the diced onion with a generous pinch of salt. Sweat this down on a medium heat until soft and transparent. Meanwhile, in a food processor, blend together the garlic and spices until they have formed a paste. Add to the onions, once cooked.

Continue to cook this out for 5 mins, to take the bitterness away from the spices and release their full flavour. Stir in the tomato paste and cook out for another 5 mins.

Then add the chopped tomatoes with another pinch of salt, leaving to simmer with a lid on for 5-10 mins. 

Next, add the coconut and chickpeas, put the lid back on and cook for 5 mins. Finally, add in the spinach and stir until wilted down. Top with fresh coriander and serve with basmati rice and dhal.